Easy 30-Minute Shrimp Scampi Pasta with Asparagus

Introduction

Oh, friends! Let me tell you about a recipe that’s become a total lifesaver in my kitchen. You know those nights when you’re tired, hungry, and the thought of spending an hour cooking feels like scaling Mount Everest? Yep, we’ve all been there! That’s exactly when this gorgeous Shrimp Scampi Pasta with Asparagus swoops in to save the day.

It’s bright, it’s flavorful, and honestly, it feels like a little bit of sunshine on a plate. It’s elegant enough for guests but easy enough for a Tuesday night. The best part? You can have this absolute dream dinner on the table in about 30 minutes. Seriously!

Why You’ll Love This Recipe

• Fast: Ready in around 30 minutes from start to finish. Perfect for busy weeknights!
• Easy: Simple steps, common ingredients, minimal fuss. Even beginner cooks can nail this!
• Giftable: Okay, maybe not giftable in the traditional sense, but definitely a meal you’ll be proud to share with loved ones.
• Crowd-Pleasing: Who doesn’t love tender shrimp, fresh asparagus, and buttery, garlicky pasta? It’s a guaranteed hit!

Ingredients

Here’s what you’ll need to whip up this weeknight wonder. Most of these are probably already in your pantry or fridge!

• 1 lb large Shrimp: Look for peeled and deveined to save time!
• 1 lb Asparagus: Trim off those woody ends and cut into bite-sized pieces.
• 4 Garlic cloves, minced: About 1 1/2 tablespoons. The heart of any good scampi!
• 1/4 cup fresh Lemon juice: Please, please use fresh. It makes all the difference!
• 1/3 cup fresh Parsley, chopped: Adds color and a burst of freshness.
• 1/2 lb Spaghetti: Or your favorite long pasta like linguine or fettuccine.
• 1/4 tsp ground Black pepper: Just a little pinch to season.
• 1/4 tsp Red pepper flakes: Adds a tiny kick, totally optional if you’re not a fan of spice.
• 1 1/4 tsp fine Sea salt: Essential for bringing out all the flavors.
• 3 tbsp Olive oil: Extra virgin is great here.
• 3 tbsp unsalted Butter: Adds richness to the sauce.
• Parmesan cheese, for serving: Optional, but highly recommended for a little salty finish!

How to Make It

Alright, let’s get cooking! You’ve got this.

1. Get the Pasta Going: Bring a large pot of salted water to a boil. Add your spaghetti and cook according to package directions until al dente (meaning it still has a slight bite). Before draining, scoop out about 1 cup of that starchy pasta water and set it aside. Then, drain the pasta and set it aside too.
2. Prep the Veggies (Quickly!): While the pasta cooks, prep your asparagus if you haven’t already. You can even blanch the asparagus in the pasta water for the last 2-3 minutes of cooking the pasta – just scoop it out with a slotted spoon before you drain the pasta. Or, cook it separately in a hot pan for a few minutes until tender-crisp.
3. Start the Scampi Base: Grab a large skillet or a wide pot – big enough to hold everything later. Heat the olive oil and butter over medium heat until the butter is melted and slightly bubbly.
4. Add the Aromatics: Toss in the minced garlic and red pepper flakes (if using). Cook for just 30-60 seconds until fragrant. Be careful not to burn the garlic!
5. Cook the Shrimp: Add the peeled and deveined shrimp to the skillet. Season with the sea salt and black pepper. Cook for 2-3 minutes per side, just until they turn pink and opaque. Don’t overcook them, or they’ll get tough!
6. Bring it Together: Add the cooked asparagus, fresh lemon juice, and chopped fresh parsley to the skillet with the shrimp. Give it a gentle toss.
7. Combine with Pasta: Add the drained pasta to the skillet. Using tongs, gently toss everything together. If the sauce seems a little dry, add a splash or two of that reserved pasta water until everything is coated nicely. The starch in the water helps create a lovely light sauce.
8. Serve! Divide the pasta and shrimp among plates. Finish with a sprinkle of fresh Parmesan cheese and maybe a little extra parsley. Enjoy immediately!

Substitutions & Additions

Want to mix things up? This recipe is super flexible!

• Veggies: Not an asparagus fan? Try broccoli florets, cherry tomatoes, zucchini, or bell peppers instead.
• Pasta: Use penne, rotini, fettuccine, or even a gluten-free pasta.
• Protein: Cooked chicken or even scallops could work in place of shrimp.
• Spice it Up: Add more red pepper flakes, or a pinch of cayenne pepper.
• Make it Creamy: Stir in a tablespoon or two of heavy cream at the end with the pasta for a richer sauce.
• Add Wine: Replace half the lemon juice with dry white wine for a classic scampi flavor boost.

Tips for Success

• Don’t Overcook the Shrimp: This is key! Shrimp cook very quickly. As soon as they turn pink and opaque, they’re done.
• Salt Your Pasta Water: Make sure the water tastes like the sea! This is your first chance to season the pasta itself.
• Use Fresh Ingredients: Fresh garlic, lemon juice, and parsley really make this dish sing.
• Reserve Pasta Water: Don’t forget this step! It’s liquid gold for creating a glossy sauce that clings to the pasta.
• Prep Ahead: You can chop your garlic, parsley, and asparagus ahead of time and keep them in the fridge to save time when you’re ready to cook.

How to Store It

Leftovers? Lucky you! Let the pasta cool completely, then transfer it to an airtight container. Store it in the refrigerator for up to 2-3 days.

To reheat, gently warm it in a skillet over medium-low heat. You might need to add a splash of water or chicken broth to loosen the sauce back up. You can also microwave it, but the texture of the shrimp might change slightly.

FAQs

Got questions? I’ve got answers!

Can I use frozen shrimp? Absolutely! Just make sure they are fully thawed and patted dry before cooking. This helps them cook evenly and brown slightly.

Is this recipe gluten-free? Use your favorite gluten-free pasta, and you’re good to go!

What’s the best kind of shrimp to use? Large or extra-large shrimp work best here. Make sure they are peeled and deveined for ease.

Can I make this ahead of time? I recommend making this dish fresh, as seafood can get rubbery when reheated. However, you can definitely do all your chopping and measuring ahead of time!

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